Steaked Tilefish W/Tomatoes & Olives Recipe

Catch-All · 01-15-2008, 01:29 PM

I saw a recipe for Golden Tilefish that sounds really good. Of all places to find a tilefish recipe, I found it leafing thru the Fannie Farmer cookbook on page 167. I'm a dumbass for never thinking of steaking these fat fish instead of filleting them.

Basically, you steak the fish instead of fillet it. THen cook a sh!tload of veggies in a saute' pan to create a roux sauce, then cook the steaks in a skillet. It sounds like it's a little bit of work but with great results. THis is the kind of meal you make to celebrate something or impress the hell out of your girlfriend.

My book is the 1990 paperback edition. If any of you can't find the recipe (or are too lazy to find it - you know who you are!

)and still want the recipe, let me know and I'll post it.

Catch

CAPTAIN RON · 02-12-2008, 03:12 PM

Must Not Be Many Cooks - Just Hunter Gathers

Catch-All · 09-16-2008, 02:54 PM

Ron - pics of the finished product are on the 100FFC site.

The 100 Fathom Fishing Club

Catch

Disco Lady · 09-16-2008, 06:07 PM

Que Rico.......COÑO!!!!!!!!!!

Sounds yummy....catch.

Cheers,DL

Harry Klauber · 09-16-2008, 08:07 PM

When we fished tiles up north in the 60's we always steaked them and never filleted them. No matter how you cut them they are sure great eating!!

PURPLE FEVER · 09-17-2008, 01:36 PM

I've been eating a little tilefish lately

Marinate in kikoman seasame teryaki ,put on the grill and baste with butter while cooking

catching · 09-17-2008, 03:23 PM

Quote:

Originally Posted by PURPLE FEVER

I've been eating a little tilefish lately

Marinate in kikoman seasame teryaki ,put on the grill and baste with butter while cooking

Going to try my last fresh slab like this tonight but I added ginger to the teryaki, been soaking since noon so it should be ready for the grill once I get home

DonK · 09-17-2008, 03:35 PM

If you are conveniently located near an asian market, or well stocked specialty food market, pick up a bag of Japanese miso paste. (the stuff the japanese miso soup is made with). There are 2 types, red and yellow. I prefer the yellow, but either will work. The stuff will keep forever in a ziplock in the fridge.

I take a heaping tablespoon, and cut it with enough water to make it spreadable like margarine. Slather the top of a scored piece of fish liberally. Broil or grill.

marinating in a thinner mix is awesome as well...it will impart a more delicate essence in the flesh rather than a concentrated (saltier) crust on top.

I have use this technique on Wahoo, Seabass, and mahi...haven't had any tile or sword to experiment with (yet)

Catch-All · 09-18-2008, 10:09 AM

The way I grill my tilefish steaks is to spray PAM non-stick on the grill before I light her up and dip each steak in Italian dressing. Then on each steak I place a couple pats of butter and a thin slice of lemon and Old Bay spice.

I slice my steaks 1" thick and have the grill on medium. Let it cook for 5 minutes on one saide, flip, wait five minutes and then it's done.

Catch

01-15-2008, 01:29 PM	#1 (permalink)
Catch-All Hooked Up Join Date: Nov 2006 Location: Stuart Inlet, Fla Boat: DeepDropping, BottomFishing, Offshore Fishing, Beerdrinking Best Catch: 976 lb Manatee Occupation: Beaver Wrangler at the Heavy Petting Zoo Posts: 711	Steaked Tilefish W/Tomatoes & Olives Recipe I saw a recipe for Golden Tilefish that sounds really good. Of all places to find a tilefish recipe, I found it leafing thru the Fannie Farmer cookbook on page 167. I'm a dumbass for never thinking of steaking these fat fish instead of filleting them. Basically, you steak the fish instead of fillet it. THen cook a sh!tload of veggies in a saute' pan to create a roux sauce, then cook the steaks in a skillet. It sounds like it's a little bit of work but with great results. THis is the kind of meal you make to celebrate something or impress the hell out of your girlfriend. My book is the 1990 paperback edition. If any of you can't find the recipe (or are too lazy to find it - you know who you are! )and still want the recipe, let me know and I'll post it. Catch __________________ Karma is a bitch, but sometimes she puts out.(copyright Catch-All Catch-Phrases 2008) http://100FFC.com AN RFA-AFFILIATED CLUB FOR BOTTOMFISHERMEN, SWORDFISHERMEN & DEEPDROPPERS

02-12-2008, 03:12 PM	#2 (permalink)
CAPTAIN RON Hooked Up Join Date: Dec 2006 Location: ocean city, maryland Boat: 26' albemarle Best Catch: I G F A WORLD RECORD ALL TACKLE GOLDEN TILEFISH - 59 LBS 3 OZS , 313 SWORDFSH Occupation: retired - presently charter captain Posts: 187	Must Not Be Many Cooks - Just Hunter Gathers __________________ CAPTAIN RON Ocean City, MD

09-16-2008, 02:54 PM	#3 (permalink)
Catch-All Hooked Up Join Date: Nov 2006 Location: Stuart Inlet, Fla Boat: DeepDropping, BottomFishing, Offshore Fishing, Beerdrinking Best Catch: 976 lb Manatee Occupation: Beaver Wrangler at the Heavy Petting Zoo Posts: 711	Ron - pics of the finished product are on the 100FFC site. The 100 Fathom Fishing Club Catch __________________ Karma is a bitch, but sometimes she puts out.(copyright Catch-All Catch-Phrases 2008) http://100FFC.com AN RFA-AFFILIATED CLUB FOR BOTTOMFISHERMEN, SWORDFISHERMEN & DEEPDROPPERS

09-17-2008, 03:35 PM	#8 (permalink)
DonK Hooked Up Join Date: Feb 2007 Location: Boca Raton Boat: "the Fish-Tank", 1986 Rybo Runner Best Catch: 395# Broadbill Occupation: Restaurant software engineer, Sun Sentinel Restaurant Reviewer, Mis-Boated 6-pack Capt. Posts: 536	If you are conveniently located near an asian market, or well stocked specialty food market, pick up a bag of Japanese miso paste. (the stuff the japanese miso soup is made with). There are 2 types, red and yellow. I prefer the yellow, but either will work. The stuff will keep forever in a ziplock in the fridge. I take a heaping tablespoon, and cut it with enough water to make it spreadable like margarine. Slather the top of a scored piece of fish liberally. Broil or grill. marinating in a thinner mix is awesome as well...it will impart a more delicate essence in the flesh rather than a concentrated (saltier) crust on top. I have use this technique on Wahoo, Seabass, and mahi...haven't had any tile or sword to experiment with (yet) __________________ Hic Sunt Dracones

09-18-2008, 10:09 AM	#9 (permalink)
Catch-All Hooked Up Join Date: Nov 2006 Location: Stuart Inlet, Fla Boat: DeepDropping, BottomFishing, Offshore Fishing, Beerdrinking Best Catch: 976 lb Manatee Occupation: Beaver Wrangler at the Heavy Petting Zoo Posts: 711	The way I grill my tilefish steaks is to spray PAM non-stick on the grill before I light her up and dip each steak in Italian dressing. Then on each steak I place a couple pats of butter and a thin slice of lemon and Old Bay spice. I slice my steaks 1" thick and have the grill on medium. Let it cook for 5 minutes on one saide, flip, wait five minutes and then it's done. Catch __________________ Karma is a bitch, but sometimes she puts out.(copyright Catch-All Catch-Phrases 2008) http://100FFC.com AN RFA-AFFILIATED CLUB FOR BOTTOMFISHERMEN, SWORDFISHERMEN & DEEPDROPPERS

09-16-2008, 06:07 PM	#4 (permalink)
Disco Lady Grander Join Date: Dec 2005 Posts: 3,423	Que Rico.......COÑO!!!!!!!!!! Sounds yummy....catch. Cheers,DL

09-16-2008, 08:07 PM	#5 (permalink)
Harry Klauber Hooked Up Join Date: Dec 2007 Location: Miami Boat: 284 Mako Best Catch: Blue Fin Tuna - 1049 Pounds Occupation: Retired USCG Unlimited HP Chief Engineer Posts: 448	When we fished tiles up north in the 60's we always steaked them and never filleted them. No matter how you cut them they are sure great eating!!

09-17-2008, 01:36 PM	#6 (permalink)
PURPLE FEVER Hooked Up Join Date: Jan 2005 Location: pompano beach,fla. Posts: 432	I've been eating a little tilefish lately Marinate in kikoman seasame teryaki ,put on the grill and baste with butter while cooking

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